Karen's Devonshire Splits and Scones, GBBO Week 3

Join the brilliant Karen Wright (GBBO contestant from series 9) live from Wakefield, UK who will guide you through baking the third of our GBBO Mystery classes from 2023's Bake Off, where we will teach you the technical challenge from week 3 of this year's show: Devonshire Splits and Scones.

The class is on Sunday 15th October at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK BST

Beautifully soft enriched dough buns filled with a homemade strawberry jam and whipped cream filling, and for the perfect cream tea experience, we'll be baking some classic British scones as well. And as if that wasn't enough, we'll be whipping up a cream cheese and tangy chutney filling too, so you can have your fill of both sweet and savoury in one delicious dish. 

We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make your delicious recipe.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment:

Large mixing bowls  

2 ovenproof mixing bowls   

Clingfilm

Knife  

Flat baking sheet   

Baking parchment

Cooling rack  

Saucepan  

Small plate

Electric Hand whisk 

Piping bag & star nozzle (optional)  

Frying pan

Rolling pin 

7cm cutter   

Pastry brush

Ingredients:

For the Devonshire Splits:

500g (4 cups*) strong white bread flour  

2 tsp salt

40g (3 tbsp + 1 tsp) caster sugar 

2 x 7g sachet instant yeast

40g (3 tbsp) softened unsalted butter, diced  

150ml (⅔ cup) room temperature milk

150ml (⅔ cup) room temperature water

For the strawberry jam:

400g (~2 ½ cups) strawberries (plus a few for decoration)

325g (1 ⅔ cups) granulated sugar  

1 small lemon

For the cream filling:

200g (¾ cup + 2 tbsp) double/heavy cream

For the cream cheese filling:

150g (⅔ cup) full fat cream cheese  

100g (¼ cup + 3 tbsp) double/heavy cream

Icing sugar for dusting

For the red onion chutney:

400g thinly sliced red onions (1 or 2 onions, depending on size)

3 tbsp oil  

Pinch chili flakes

80g (⅓ cup) Dark brown sugar  

150ml (⅔ cup) balsamic vinegar

For the scones:

500g (4 cups*) strong white bread flour  

80g (6 tbsp) unsalted butter diced

80g (6 tbsp + 2 tsp) caster sugar  

80g (~ ½ cup) sultanas/golden raisins

5 tsp baking powder  

2 large (XL in US) eggs

250ml (1 cup) milk

*sifted then measured

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.